Garam Masala
Published Feb. 24, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10green cardamom pods (1 gram)
- 4black cardamom pods (5 grams)
- 6whole cloves (1 gram)
- 2(2-inch/5-gram) cinnamon sticks, broken into pieces
- 3whole mace blades/arils (3 grams), see Note
- 3whole star anise pods (2 grams)
- 3bay leaves, preferably Indian
Nutritional analysis per serving (2 servings)
30 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 1 gram protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 300 degrees. Spread spices on a small rimmed baking pan and toast until fragrant, 5 to 7 minutes. Transfer pan to a rack and let the spices cool.
- Step 2
Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
- Whole mace is available at spice shops and online through purveyors like La Bôite.
Private Notes
Comments
I use an electric coffee grinder to grind my spices. When I'm done, I put a small handful of raw rice in it and run it for 5 seconds or so. I then dump the ground rice (with associated spice residue) in the garbage, give the grinder a quick wipe with a dry cloth, and it's clean and ready for it's next assignment.
This recipe's the real deal, but you can use just 1 cardamom variety if you wish. Black cardamom is much cheaper, but its harsher notes, OK for savory dishes, make it less suitable (used by itself) for Indian desserts. Apart from freshness/flavor, one reason to make your own garam masala is that commercial blends are often bulked up with cheap spices - cumin, coriander, fenugreek- improving the vendor's profit margin. (Any or all of these may be added to the same dish, but separately.)
I have this blend from Mr Cadiz’s Collection with Burlap and Barrel. It is definitely sweeter than most garam masalas with more “warming” spices versus spicy and pungent. Think cardamom/cinnamon notes versus cumin, chili pepper and coriander (more traditional). Love this for winter root vegetable curry and lentils/daal.
Do I remove the seeds from the Cardamon pods or use them whole?
I have made this according to the recipe, except for substituting 2 tablespoons ground nutmeg (which I add to the ground spice mixture) for the mace. I also add a couple of peppercorns to mimic the peppery taste of mace. Works quite well, I think.
Indian bay leaves (tej patta) are not at all interchangeable with what we know as "Bay leaves" in the US. If you use Turkish bay leaves (or California, which are even stronger), you will get a very different flavor from what is anticipated here.
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